This Spanish-style skillet cooks chicken with short-grain rice and saffron into a bright pan.
14 min prep 24 min cook 12 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the diced chicken thigh in a pan for 6 minutes.
Add the rice, red bell pepper, and saffron-infused water.
Cook the skillet for 16 minutes, then let it rest briefly.
Safranlı suyu ve sıcak tavuk suyunu ekleyin.
Kısık ateşte 16 dakika pişirin, pirinci karıştırmayın ki taban dokusu oluşsun.
Tavayı 7 dakika dinlendirip limonla servis edin.
💡 Tip: Soaking the saffron in lukewarm water helps its color spread through the rice more evenly.
🍽️ Serving suggestion: Serve hot.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~336
kcal calories
24
g protein
29
g carbs
13
g fat
1.6g
Sugar
1.6g
Fiber
1197.7mg
Sodium
6.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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